Pantry Station Duties - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

INTRODUCTION

Objective: Pantry Station Duties

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 
  • Soya sauce
  • Oyster sauce
  • Mustard
  • Chili / chili bean sauce
  • Vinegar
  • Refill tea leaves
  • Salt and pepper shakers
  • L & P sauce
  • Chili julienne
  • Freshly squeezed lemon juice
  • Clam sauce
  • Wasabi
  • Serving gears
  • Serving ladles
  • Chopsticks
  • Sufficient busing trays
  • Sufficient underliners
  • Tea spoons
  • Take away containers / boxes / sauce containers
  • Shopping bags
  • Ribbon
  • Scissors
  • Chinese wine mix for flambé prawns
  • Hammer for beggar chicken
  • Cake knife
  • Carving knife and fork
  • Lemon squeezers
  • Finger bowls
  • Plate covers in various sizes
  • Cassette stoves
  • Fold and fragrance the face towels, and put them in the warmer and cooler
  • Gloves  
  • Cleaning towels

 
Prepared by: Reviewed by: Approved by:
Designation: Designation: F&B Director Designation: General Manager
Sign & Date:  Sign & Date:  Sign & Date:
Categories: 
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